Fried Buttermilk Chicken with Apple Slaw

Did someone say fried chicken? Enjoy this tender and tangy recipe straight from the pages of New Idea’s 101 Ways With Chicken.

Fried Buttermilk Chicken with Apple Slaw

* Serves 4-6 * Prep: 30 mins * Cook: 25 mins

Ingredients

12 chicken drumsticks with skin on (1.8kg)

1½ cups buttermilk

1¼ cups plain flour

2 tblsps chicken seasoning

Vegetable oil, for deep frying

Lemon wedges, to serve

APPLE SLAW

½ wombok cabbage (700g), trimmed, thinly shredded

1 Pink Lady apple, cored, cut into matchsticks

1 carrot, peeled, cut into matchsticks

2 green spring onions, thinly sliced diagonally

¼ cup bottled coleslaw dressing

1 tblsp lemon juice

Method

Combine chicken and buttermilk in a large, shallow dish. Refrigerate, covered, for 4 hours, or overnight.

Drain chicken. Toss one drumstick at time in combined flour and seasoning in a bowl. Shake off excess.

Heat enough oil in a large, deep frying pan to come halfway up the side of the pan, over a medium to high heat. Add chicken in two batches. Fry for about 5 to 6 minutes, turning occasionally, or until lightly browned all over. Transfer to two oiled wire racks sitting over two large oven trays.

Cook in a hot oven (200C) for 25 minutes, or until chicken is cooked through.

To make apple slaw, combine all ingredients in a bowl. Toss well to combine.

Serve chicken with apple slaw and lemon wedges.

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